Vermicular | Pan-Seared Pork Steaks with Honey Mustard Sauce

Pan-Seared Pork Steaks with Honey Mustard Sauce

Tailored for: Vermicular Frying Pan 24cm Deep / 26cm
Oven-Safe Skillet 24cm Deep / 26cm
Cooking Time
7 min

1 lb pork shoulder, cut into 2 steaks (½ lb each, about 1 ¼” thick), room temperature
Kosher salt and freshly ground black pepper

Sauce Mixture
¾ tablespoon (10 g) butter
1 tablespoon honey
1 tablespoon whole grain mustard
1 tablespoon soy sauce

1 tablespoon vegetable oil

  1. Season pork by rubbing salt and pepper on all sides.

  2. Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn down to medium heat and place pork into the pan. Sear for about 3-4 minutes, occasionally pressing down for an even sear.

  3. Once golden brown, flip and sear the other side for another 3–4 minutes. Turn off the heat and wipe off excess oil from the pan. Rest in the pan for about 3 minutes. Remove and set aside.

  4. For the sauce, add in Sauce Mixture to the same pan and bring to a simmer over low heat.

  5. Thinly slice the pork and transfer to a plate. Drizzle sauce, garnish with greens and serve.

  • Rest the pork in the pan to allow the cast iron’s residual heat to gradually cook the steaks to perfection.

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Musui–Kamado with the Vermicular Cookbook.

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